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    • Recipes >
      • ​Bhajee Vegetable Curry
      • Pilau (Rice)
      • Kishmish Badam (Raisins and Almonds)
      • Calcutta Vegetable Cutlets
      • Beetroot Leaves or Spinach Mahmoosa
      • Piaju (deep fried veggies)
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Aloo Makala (Calcutta Deep-fried Potatoes)

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4 lbs. small russet potatoes, or larger ones, cut in half
About 2 quarts peanut or vegetable oil for deep frying

Bring a large pot of salted water to a boil. Add the potatoes and boil for 5 minutes. Drain and let cool.

Pierce the potatoes with a fork all over. Place them in a heavy, wide-bottomed pot and add oil to cover. Heat oil over medium-high heat, then cook (do not stir) until tiny bubbles appear on the potatoes, about 15 minutes. Reduce the heat to medium-low and let the potatoes continue to cook, stirring occasionally, until they are medium-gold, about 2 hours. (At this point, the heat can be turned off and the potatoes can remain in the oil until ready to serve, up to 3 hours.)

Just before serving, turn the heat to medium-high and fry the potatoes until they are very crsip and golden brown, about 15 minutes. Use a slotted spoon to remove the potatoes and drain on paper towels. Serve immediately.
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  • Jewish India Tours
    • Explore India Tour
    • Pre- and Post-Tours
    • Discover India Tour
    • Traveler Day Tour
  • Programs
    • Programs for All Ages
    • School Programs
    • Past Events
  • About
    • Reviews
    • Gallery
    • Contact
  • Shop
  • Resources
    • Reading List
    • Music and Films
    • Recipes >
      • ​Bhajee Vegetable Curry
      • Pilau (Rice)
      • Kishmish Badam (Raisins and Almonds)
      • Calcutta Vegetable Cutlets
      • Beetroot Leaves or Spinach Mahmoosa
      • Piaju (deep fried veggies)
      • Aloo Makala
      • Dal
      • Kooleecha
  • Blog